Eggplant, Leek and Orzo Casserole

As I said in a previous post, tonight’s dinner consisted of some tomato sauce and eggplant, but was so much better than I could imagine! I searched the internet for eggplant with orzo and came across this recipe from Cooking Light. The recipe is adapted to what I had in the house and what I could find at Jack’s and the Pioneer tonight as tomorrow is when we’re going to the Coop. It may not look pretty, but it was delicious and satisfying.

A quick update as well, the rest of last week’s budget was spent on collards, garlic and cheese.

This week, $3.48 was spent so far (onions and a leek from the Pioneer and then cottage cheese and some grated parm from Jack’s).

1/2 cup chopped fresh basil (I used frozen, I’m sure a pinch or two of dried is fine)

1.25 cups tomato sauce

3/4 cup breadcrumbs

1/4-1/2 cup grated Parmesan cheese

To Do:

Preheat the oven to 350F.

Place eggplant on a baking sheet and drizzle with 1/2 tablespoon of the oil. Bake in the oven while you prep the rest of the ingredients.

Pour the boiling water over the sundried tomato bits.

Cook the orzo in plenty of salted, boiling water until al dente. Set aside.

Saute the onion, leeks and garlic in the rest of the olive oil over medium heat until browned. If the pan is getting a bit dry, add some of the sundried tomato water.

Add the sundried tomato bits, the tomato sauce, basil, orzo and the eggplant from the oven. Mix well, taste and add salt and pepper as needed (I also put in a bit of crushed red pepper flakes). Cover and let bubble for a minute or two.

Pour into a 13×9″ casserole pan and add the cottage cheese. Mix it all up!

Mix the breadcrumbs and Parmesan cheese together and sprinkle over the top. Bake, covered, for about 30 minutes. Uncover and cook for another 10 minutes or so – the top should be nice and golden.